RECIPES - STARTERS
OYSTERS WITH TOMATO COMPOTE
Serves at least 4-6
This lively dish has just the right amount of flavor and spice and is a delicious companion to Sequim Bay Oysters. It's also the perfect way to kick-start your next party - whether a romantic dinner for two, or one for a larger gathering of friends.
|2 1/2||pounds Roma tomatoes, roughly diced|
|1||cup apple cider vinegar|
|1 1/4||cup granulated sugar|
|1/2||tablespoon cayenne (or less if you're sensitive to heat)|
|1/2||tablespoon onion powder|
|2||tablespoons balsamic vinegar|
|1||dozen freshly shucked Sequim Bay Oysters of choosing (Jades, Sapphires or Opals)|
|To serve, chives and fresh grated horseradish|
- To make the compote, combine all ingredients in a pot and bring to a low boil. Continue to simmer over low heat, stirring occasionally, until reduced by almost half until thick and dark in color, about 45 minutes to an hour. It should almost resemble raspberry jam. Lightly mash the tomato keeping some small chunks. Allow to cool.
- Spoon a little compote over the raw oysters, then garnish with chives and fresh horseradish.
- Note: This will make more compote than you need for a dozen oysters. Store, sealed in the refrigerator, for up to 10 days to use whenever you enjoy oysters, or as you would ketchup with a kick.
PRINTER FRIENDLY RECIPE